Scalloped Tomatoes

Ingredients

• 3 tablespoons good olive oil

• 2 cups (1/2-inch diced) bread crusts removed

•  2 1/2 pounds tomatoes 1/2-inch diced

• 1 tablespoon minced garlic (3 cloves)

• 2 tablespoons sugar

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 cup basil leaves, lightly packed

• 1 cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F.

2. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

4. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.